Preparation time : 20 minutes / Cooking Time : 15 to 20 minutes
Yield : 4 servings
Rinse the buckwheat in cold water. In a saucepan, bring the water, buckwheat and salt to a boil. Reduce heat to low and cook, covered, 15 to 20 minutes, until the water is completely absorbed. Transfer to a large plate and let cool.
In a small bowl, prepare the dressing by mixing the yogurt, pesto, vinegar, lemon zest and garlic. Season with salt and pepper.
Once the buckwheat has cooled off, transfer it into a bowl and add half the dressing. Mix well.
In another bowl, toss the tomatoes with a drizzle of olive oil. Season with salt and pepper. Set aside.
Divide the spinach into 4 bowls. Add the buckwheat. Garnish with the cucumbers, tomatoes, fennel, chicken and Cheddar.
Serve with the remaining dressing and, if desired, garnish with fresh basil.
This recipe is ideal for people who are lactose intolerant as Cheddar contains almost no lactose, and yogurt is generally well tolerated because of the good bacteria it contains. If you don’t have a problem digesting lactose, try the original version, the Kasha Bowl with Vegetables and Burrata.
Simply replace the Cheddar cheese by 250 g (1/2 lb) of Burrata cheese, tempered.
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